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19 PEOPLE DAILY Thursday, December 18, 2014 Mombasaraha Fork&Life KTB in new drive to re-brand Lamu by Reuben Mwambingu @reubenmwambingu Kenya Tourism Board (KTB) is mooting plans to ‘re-brand’ the image of Lamu as one of the key pillars of Kenya’s tourism. Lamu Island is part of the Lamu Archipelago of Kenya, one of the oldest and best-preserved Swahili settlements in East Africa. Founded in 1370, the place is known for hospitality of the islanders. Kiswahili is spoken here in an unhurried tone and meticulous choice of dialects of original Swahili words is the signature of Lamu. They welcome visitors, talk to them nicely and are always ready to show them around. The Island now listed as a World Heritage Site by Unesco and untill the recent terrorist attacks in Mpeketoni which left over 60 dead, has been a haven a peace where strangers were assured of security. The government has since imposed a dusk to dawn curfew on Lamu County. It is this insecurity which has marred the image of Lamu. KTB officials say rebranding of Lamu is imperative to salvage the Island’s diminishing reputation especially after terrorist attack plunged the area into economic stagnation. KTB’s Head of Finance, Orumoi Jonah, says plans are underway to resuscitate Lamu as part of the tourism recovery agenda as Kenya seeks to revive the island. Addressing the press on the sidelines of the Lamu Cultural Festival a fortnight ago, Orumoi said due to its cultural edge, Lamu has been given top priority in the “Why I love Kenya Campaign” where KTB is rallying tourists, celebrities, corporate bodies as well as the public and private sector to market Kenya. “We have launched an online campaign which recognises Lamu as one of the major tourism products in this region,” he said. He said there is need to improve the image of Lamu so that the county’s image of unique cultural diversity doesn’t fade away. “As you can see Lamu is safe as confirmed by this year’s event. We want it to be known for its culture,” Orumoi said. Meet&greet With Barry Silah @obel_barry Kassin, Lebanese chef who visited Nairobi recently Taste fest at Utalii’s annual food fair It was an African culinary safari through Kenya as college opened its kitchens and bars to the public by Manuel Ntoyai @Manuel_Ntoyai was the media sponsor of the event, all I had to do was to flash my work ID to get in. So I queued behind other dignitaries K from all walks of life who had arrived to indulge in some culinary pleasures, courtesy of the college. After the guests had registered, they were escorted by lovely ushers to side tables where alcoholic and non-alcoholics lined the mini-bar. As a waiter explained the different cocktails on offer, I found myself staring at an array of cocktail glasses bearing something that looked traditional-ish. I was excited as I made my way to get a glass of kimere (something like muratina), a Kenyan traditional beer with a touch of ginger. Wape Wape band belted out jazz songs and familiar, relaxing classic jazz hits flowed across the hall, with a few surprises of swahili music. Before long, the MC of the night made the announcement everyone was waiting for. Dinner was ready! The menu was a journey across the country — a food orgy. Many items were on my bucket list and oh boy, what a pleasure greeted my sight! I dived straight to the steaming pots. Different soups? I opted for mtori — pureed plantain soup with minced meat, onions and tomatoes. A Chagga enya’s premier hospitality school, Utalii College, recently held its 34 Food Fair. And as my employer, the Mediamax Network Group TOP: A chef serves Lily Njagi of Mediamax Network Ltd and (ABOVE and LEFT) some foods on offer during the Utalii College’s 34th food Fair. PHOTOS: KANYIRI WAHITO delightful sight — enyeth. This is deep fried goat meat, prepared by sizzling. Next was also, a chunk of goat meat, delicately boiled and seasoned to the bone. delicacy. However, it was not similar to the common Tanzanian one (I come from near the TZ border and I am familiar with Chagga food). This one lacked cooked banana paste but it still excited my palate. Then off we went across Kenyan plateaus, up the mountains and down slopes, and each place had something to offer. From the Luhya community came imondo; traditionally prepared gizzards under the sumptuous instruction in kukhu’s hut. Kukhu means grandmother and, as anyone will attest, you never get enough of her cooking. Before leaving kukhu’s hut, you had to taste ingokho isambe. That’s chicken for you. It was time to head to north for Turkana delicacies, where I was greeted by another A trip to Ukambani was next, and muthokoi, was on show, wetting appetites. And if you love Maasai prepared juicy goat ribs, the chefs had made some laras (roast ribs). My plate would not go without some. Then there was nyirinyiri; this is dry-fried camel meat scented with Garissa cardamons. A piece of Kikuyu mutura was recommended. There were some mishikakis (meat on a skewer), pilau,nguru wa kupaka (spiced fish) and wali wa nazi (rice cooked with coconut oil) from the Coast. From the Lake region ngege mar kado (stewed tilapia dish, or literally, tilapia of soup) was waiting, a crackling darnes of tilapia in tomato sauce. Each part of the country was represented and it was time to dine as the students from Utalii college entertained the guests. There was a beauty pageant to top up the entertainment. Being a Friday, the bar was open .For- mer Cabinet Secretary for security, Joseph ole Lenku cut a cake in the shape of Kenya. What a pleasurable moment it was! Q. How would you describe your style of cooking? Traditional Lebanese cuisine. I try to upgrade or give the product its value all the time. Q. What’s the inspiration behind you becoming a chef? As a young boy at home, I spent most of my time in the kitchen with my grandmother and was always asking questions. I wanted to cook and to taste all the food. I have been a chef for 14 years and worked in eight restaurants. Q. What is the most unique thing about Lebanese Food? Lebanese cuisine is better termed as “health food” as the cereals and milk products are assorted and mainly prepared in Lebanese traditions. The traditional Lebanese food is mostly prepared using ingredients like grain, pulses, fruits, vegetables, yogurt, cheese, chick peas, nuts and tomatoes. I love our Lebanese tastes. This is a sampling of six traditional Lebanese mezze. Q. What are your signature dishes? There are many dishes on the menu that I have worked on throughout the year. However, I am especially proud of the goat cheese-stuffed pepper mezze, the pepper fillet, and cheesecake with baklava crust. Q. What is one ingredient that you cannot cook without? White pepper; it adds a distinct mild pepper flavour to foods. It is used instead of black pepper to add a pepper flavour to white or light coloured foods. The oddest ingredient for me is Lebanese Dish Little Birds (larks). They are deep-fried and tossed with garlic butter or pomegranate syrup served with Lebanese flat bread. Q. With such a busy schedule, how do you find time to stay healthy? Although I love food, I also do sports. I swim and use the treadmill a lot in the gym. Chefs must look after their health too. It’s the stress which affects us, makes us fat. Q. What do you look for to improve the profile of your cuisine? It’s not only the food, but also the whole idea behind it. This involves the chef, and the people he is working with. That’s why I choose only the best ingredients.